Peanut butter blossom cookies
All of you might be wondering why i am posting a recipe for this cookie; when there are already ‘n’ number of recipes on the internet for the same. Actually I tasted this cookie 3 years back, when one of my husband’s colleague gifted this for Christmas. Since then I wanted to make a perfect cookie like the one I had tasted. But all the recipes that I have tried did not end up the way that I expected it to be. One recipe resulted in a sugary cookie, the other resulted in an under-baked cookie, etc..
The Ingredients for this cookie are pretty much the same, except for the quantity. The difference between other recipes and mine is that – I have reduced the amount of sugar; changed the baking time and temperature(with a slightly larger cookie dough). Also I did not use any brown sugar, just normal white sugar (since the usage of brown sugar will result in a chewy cookie). Keep in mind to use a thicker baking tray and place it in the middle of the oven. So that the bottom layer of the cookie does not gets burnt.
Servings: 20 cookies
Preparation time: 20 minutes
Bake time: 13 to 15 minutes (per batch)
Ingredients:
- Unsalted Butter – 1/2 cup (at room temperature)
- Peanut butter – 1/2 cup ( I used Skippy creamy peanut butter – not sponsored)
- Sugar – 3/4 cup (normal white sugar, and not brown sugar)
- Egg – 1 (slightly beaten)
- All purpose flour – 1 and 1/4 cup
- Baking powder – 1/2 teaspoon
- Hershey’s Kisses chocolate – 20
Method:
- First of all, sift the all purpose flour along with the baking powder and keep it ready.
2. Then take a large mixing bowl, beat the butter and peanut butter using a hand mixer (for about 2 minutes). Then add the sugar and beat until it is mixed well.
3. It looks like as shown below:
4. Now add the slightly beaten egg. After it is fully incorporated, add the flour mixture.
5. The cookie dough looks sticky as shown below.
6. Now take a small cookie scoop (exactly holds 1.5 tablespoon of dough) and make 20 balls of the cookie dough. Put them on a plate and freeze it for 10 minutes or refrigerate for 30 minutes. I choose to freeze them.
Preheat the oven for 375°F. After 10 minutes, take the cookie dough balls and place them on a baking sheet lined with parchment paper.
7. Bake for 13 minutes (if required extend 2 more minutes). The edges should be slightly browned and the tops should be slightly cracked. After the cookies come out of the oven, immediately press a Hershey’s kisses chocolate right in the center. Also transfer them to a wire rack to allow them to cool down. Because the residual heat from the baking sheet will burn the bottom of the cookie.
8. After the cookies are cooled down, transfer them to an air tight container. Stays good at room temperature for 4 days.
